Korean donuts
Description
A delicious bake for the whole family. Serve the finished doughnuts warm—that’s when they’re at their best—and don’t forget to dust them with sugar or confectioners’ sugar mixed with cinnamon. Fry the doughnuts in plenty of vegetable oil over medium heat, not maximum heat, or they won’t cook through inside. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Gather all ingredients according to the list before you start cooking.
- 2
Step 2
Pour warm milk into a roomy bowl, add the sugar and melted butter. Whisk everything together with a whisk.
- 3
Step 3
Add dry yeast to this mixture and mix everything together.
- 4
Step 4
Beat in the egg, add salt. Mix everything together.
- 5
Step 5
Sift the flour in portions.
- 6
Step 6
As you continue adding flour, knead the dough first with a spoon, then with your hands. You may need more or less flour, but the dough should end up soft and not stick to your hands. Gather the finished dough into a rough ball in the bowl. Cover the bowl with a kitchen towel and leave the dough to rest for one hour.
- 7
Step 7
Within an hour, the dough will rise noticeably.
- 8
Step 8
Divide the dough into several equal pieces—each of mine weighs 60 grams.
- 9
Step 9
Roll each portion of dough into a rope: twist one end in one direction and the other end in the opposite direction, then pinch the loose ends together and shape the doughnut portions as shown in the photo. When all the doughnut portions are ready, let them rest on the work surface for 15 minutes (cover them with a kitchen towel for that time).
- 10
Step 10
In a sauté pan over medium heat, heat a generous amount of vegetable oil and carefully place 1–2 doughnut rounds at a time—fry on both sides until golden brown. Transfer the cooked doughnuts to paper towels to absorb excess vegetable oil.
- 11
Step 11
Dust the finished Korean donuts with powdered sugar mixed with cinnamon and serve.